Hi,
I just brewed my first batch, an Extra Pale Ale from a liquid extract kit. I fermented it for 2 weeks in a primary bucket, bottled it and tried the first one after 2 weeks. I tried a second one 4 days later. Both tasted pretty good, however both left a very slight burning feeling in the back of my throat like if I drank ginger beer.

Does anyone have an idea why this could be? My thoughts are:
- Maybe I'm sensitive to whatever is in Whirfloc?
- I sanitized everything with C-Brite at the .8oz per 2 gallon of water concentration and let it drip dry but didn't rinse with water afterward.Was that bad?
-Maybe I need to let it age more?

The only thing I would assume it could possibly be is your sanitizer. It could taste high in alcohol (burny) but only with higher alcohol concentrations. I'd let it age out and try it again. There's really no reason to dump it unless you don't like the taste. I doubt it's even remotely harmful. Someone that uses c-brite may be more helpful.

What's in Whirlfloc is powdered seaweed. I doubt you're allergic to that.

Frankly, I doubt it's an allergy at all, although some people react to certain hops. Brew another one and see if it happens again!

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"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

I had this while drinking an aged stone 13th anniversary, though it did say do not age, I found it at the liqour store and had to buy it 2009 limited release bought in dec 2010, tell me you wouldn't buy it.

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Quote:

Originally Posted by cvstrat

Maybe if your boil kettle was a sheet pan, and your heat source was satan's a**hole, then you could possibly boil off 60 percent of your batch in an hour.

-Average temperature during fermentation. If you don't have a brewmometer, grab one.

Reason being is the alcohol percentage has a pretty heavy influence on taste & mouthfeel of the final product--hence why liquors tend to "burn" going down. Also temperatures during fermentation can also affect the final outcome--higher temps can produce fusel alcohols which cause a burning sensation like you described.